Crème caramel Van der Hum

Ingredients

CARAMEL

125

ml

sugar

60

ml

water

CUSTARD

625

ml

milk

105

ml

sugar

2

eggs

3

egg yolks

5

ml

vanilla essence

65

ml

Van der Hum or orange liqueur of your choice

Method

CARAMEL: Heat sugar and water over low heat in a heavy-based saucepan without stirring until sugar dissolves. Bring to boil.
Cook for 3 to 4 minutes or until a light nut brown. Pour into a heatproof dish.
CUSTARD: Place milk and sugar in a heavy-based saucepan. Stir until sugar dissolves, and mixture is warm but not hot.
Whisking continuously, gradually add milk to whisked eggs and egg yolks. Stir in vanilla essence and Van der Hum.
Place dish in a deep baking pan and add tepid water to come halfway up sides of dish.
Bake for 1 hour at 160 ºC, or until set. Keep adding cold water to pan to prevent water's simmering (custard will be grainy if water is too hot).
Remove dish from pan and cool completely. Chill for 1 hour.
TOTAL KILOJOULE COUNT: 5 545 kJ (1 325 Cal). A portion: 925 kJ (220 Cal).

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